Saffron Milk Cake

Directions

For the Sauce:

• Prepare custard by adding vanilla custard, milk powder, sugar and ½ cup of milk and mix well.
• In a saucepan add milk and bring to boil.
• Add saffron strings, cardamom powder and vanilla custard mixture, cook on medium to low heat until sauce is slightly thickened.
• Turn off the flame and add cream into it, mix well.
• Leave at room temperature until it cools down.
• Take out 3 cups of vanilla custard malai syrup for the cake sponge.
• Add khoya and nuts into the leftover vanilla custard malai syrup and mix.

For the Sponge:

• To prepare the sponge, preheat oven at 180-degree C.
• Sift flour, baking powder, almond powder and pistachio powder in a mixing bowl and set aside.
• In a large mixing bowl beat eggs for 8-10 mins.
• Add sugar gradually and beat on medium high speed.
• Gradually add oil and vanilla essence and beat.
• Add sifted flour and cream in 3 parts, alternating. Start with the cream and end with flour mixture.
• Do not over beat the batter.
• Grease an 8 x 8 inches square or round baking pan, lined with butter paper.
• Pour all the mixture into it and tap for 3-4 times to take out air bubbles.
• Bake for 30-35 minutes. Make sure the inserted skewer comes out clean.
• Cool it down completely.
• In another 8-inch cake tin, cover the base and sides of the cake tin with cling film.
• Put the cake sponge into it and use a stick or fork to poke holes all over the surface. This is so that the vanilla malai custard syrup will infuse into the cake.
• Pour 3 cups of vanilla custard malai syrup slowly onto the cake, cover with cling film and let it rest for 12 hours in the refrigerator.

For Frosting:

• In a large mixing bowl add 1 cup of whip cream and whip till stiff peaks form.
• Cover the cake with whipped cream and pour the vanilla custard malai syrup on top of the cake.
• Decorate with chandi ka warq, nuts and edible flowers.